Tuesday, December 22, 2009

Teachers Christmas Lunch

I work very hard to keep my life as simple as possible. I am not a happy person when my life is hectic. To clarify: I really don't have that much to do. I don't work outside the home, and my work here at home always seems to wait for me. I decided this year to cancel our Christmas Eve party. I simply felt like I wanted to instead enjoy Christmas Eve and to start a new tradition with our family: a relaxing evening. It's not that I don't enjoy cooking, I'm just feeling kind of lazy. Okay, a lot lazy. It's part of this whole winter funk thing I'm reveling in.

Funny thing: I just received my Social Security statement yesterday. I've never actually worked a full-time job in my life (with the exception of summers between high school and college). Somehow, someway, I qualify for Social Security benefits. I'm thankful I've been able to stay home with my children full-time, I consider it a luxury. I realize that others make the sacrifice to teach my children and for that I am thankful. I, of course, am speaking of our amazing public school teachers. The teachers in our school district have been nothing short of exemplary and I marvel at their patience and resolve every school day! Each year I try to make them a lunch to enjoy for Christmas and also for the end of the year. I try to make the lunch as healthy and light as possible, anticipating the bevy of sweet treat that undoubtedly crowd the faculty rooms of the schools. This year I made quiche, a salad, and mixed fruit. The teachers are always very thankful and I am happy to do a small part in thanks for the hard work they put into our children each school day.

Here is the recipe for the quiche:

Asparagus and Roasted Red Pepper Quiche with Swiss Cheese
1 prepared pie crust, unbaked
1 large bunch asparagus, cut into pieces and blanched
1 small jar roasted red peppers, chopped
2 cups shredded swiss cheese
3 eggs
3 T cornstarch
1/2 cup milk
1/3 cup shredded parmesan
freshly ground black pepper
1/2 tsp kosher salt

1. Layer asparagus and roasted red pepper on top of unbaked crust. Top with shredded cheese.
2. In a small jar, shake milk and cornstarch until no lumps remain.
3. Add milk mixture to eggs (in large bowl).
4. Mix in additional ingredients.
5. Bake at 370 degrees for 45 minutes or until quiche is set and browned on top.

Just one last side note: I love Price-Rite! I purchased everything for the teachers' lunches and the total was less than $75. In the salads, I added feta cheese, dried cranberries, and pumpkin seeds. The fruit included pomegranate seeds, fresh pineapple, red raspberries, blackberries, blueberries, strawberries, kiwi, starfruit, and grapes. Not a bad total for seven lunches!

1 comment:

  1. I LOVE this idea--not only as a cook but as a teacher! What a great idea. I subbed for a few of my favorite educators right before the break and was amazed at the amount of inevitable junk food loaded in the lounge. I could hear teachers grumbling about people bringing their leftover treats from various family gatherings and that having it around is a perpetual nightmare (and constant indulgence). They wanted healthier, lighter fare. I think you are onto something....